Banana pudding takes a little time to make but well worth the effort. Banana pudding is not suppose to be made with any box pudding – instant or cooked. Using a box kind does not make the pudding homemade!! I want the real stuff. You must cook the custard the way our grandmothers did to use in this pudding.
I start with a layer of custard, a layer of vanilla wafers and a layer of bananas. I slice the bananas thin – not paper thin but I do not like big chunks of bananas. I repeat these layers and top with a meringue.
- 3/4 cup sugar
- 3 heaping teaspoon all purpose flour
- dash of salt
- 1 1/2 teaspoon vanilla
- 3 cup milk
- 3 egg yolks
- 1 box vanilla wafers
Mix sugar, flour, salt, milk and egg yolks. Cook until thick, stirring constantly. I find using a whisk will help mix in the egg yolks at the beginning. Add vanilla. Layer with custard, wafers and bananas. End with custard on top. Top with meringue. Bake in a preheated 350 degree oven for 10-15 minutes or until meringue is brown. DO NOT OVERCOOK.
- 3 egg whites
- 6 tablespoon sugar
Beat egg whites until stiff and gradually add sugar. Do not add sugar until egg whites are beaten stiff. It will not become stiff peaks.Chill and serve cold.